Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with un-bleached parchment paper. Rinse the portobello mushrooms brieﬂy and pat dry with a clean dish towel, taking care not to break them. Place the mushrooms upside down on the prepared baking sheet, drizzle each mushroom with ½ teaspoon tamari.

Place the bread, walnut, italian herbs, olive oil, garlic powder and walnuts onto a blender or food processor. Process until the mixture resembles course crumbs. Fill each mushroom with 1/6 of the walnut mixture, patting it down firmly.

Tent the mushrooms with foil and bake for 30 minutes. Remove the foil and bake for 10 minutes longer, until the topping is crisp and the mushrooms are tender. Serve immediately.

Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with parchment paper.

Put the squash, garlic, and oil in a medium bowl and toss to combine. Spread the mixture in a single layer on the lined baking sheet. Bake for 45 to 55 minutes, until tender, turning once or twice during baking. Season with salt and pepper to taste. Serve immediately.

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 8 minutes, adding water or vegetable broth, 2 teaspoons at a time, as needed to prevent sticking. Decrease the heat to medium-low. Add the tamari and brown sugar and cook, stirring occasionally, until the onion is very tender and lightly browned, 10 to 15 minutes.

Add the spinach and crushed red pepper flakes and cook, stirring frequently, until the spinach begins to wilt. Add the garbanzo beans and cook, stirring occasionally, until the spinach wilts and the garbanzo beans are heated through, about 3 minutes, adding water or additional vegetable broth, 2 teaspoons at a time, as needed to prevent sticking. Serve immediately.